• 1 tablespoons chile sauce, such as sambal oelek or Sriracha
• 3 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
• 2 (8-ounce) packages tempeh, crumbled into pieces no larger than ½ inch
• Salt
Steps
Step 1In a liquid measuring cup or small bowl, stir together the soy sauce, vinegar, sugar and chile sauce until the sugar dissolves.
Step 2In a large skillet, heat the oil over medium-high. Add the tempeh, season lightly with salt, and cook, stirring occasionally, until mostly golden, 7 to 9 minutes. Add more oil as needed if the pan looks dry or the tempeh is burning.
Step 3Reduce the heat to low, give the sauce another stir, add the sauce to the skillet and cook, stirring constantly, until the sauce is thickened and glossing the tempeh, about 1 minute.
